Modified Atmosphere Packaging of Foods of Animal Origin
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (15 September 2018)
Special Issue Editor
Interests: food chemistry; food authentication; food analysis; analysis of contaminants in foods; analytical aspects of food packaging; non thermal methods of food preservation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Modified Atmosphere Packaging (MAP), including Controlled Atmosphere Packaging (CAP) and Vacuum Packaging (VP), is a preservation technology that has been successfully applied over the past few decades to a variety of food commodities, including meat, poultry, eggs, fish, bakery, and dairy products, as well as fruit and vegetables, to extend product shelf life. As foods of animal origin comprise an excellent substrate for the growth of both spoilage and pathogenic microorganisms, it is of paramount importance to focus on such commodities in relation to the application of MAP, since the result of such applications may directly affect the safety of foodstuffs besides food quality. Thus, the objective of this Special Issue is to cover the application of MAP to meat, both fresh and processed, poultry meat, eggs, seafood and dairy products discussing its advantages and limitations.
The main gases used in MAP are oxygen, nitrogen and carbon dioxide, even though, carbon monoxide, sulfur dioxide, ethylene, etc., have been also successfully used in specific applications. Oxygen, nitrogen and carbon dioxide are used in different combinations depending on the nature of the product and the specific needs of the consumer. The choice depends on type of microbial flora capable of growing on the product, the sensitivity of the product to oxygen and carbon dioxide and color stability requirements.
The shelf life and safety of MAP foods are influenced by several factors such as the nature of the food, the composition of gases within the package, the gas permeability of the packaging material, storage temperature, etc.
The proposed Special Issue will bring together experts, each one in the application of MAP to a particular food commodity of animal origin.
Prof. Michael G. Kontominas
Guest Editor
Manuscript Submission Information
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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- Food packaging
- Controlled Atmosphere Packaging
- Vacuum Packaging
- Food preservation
- Shelf life extension of packaged foods
- Foods of animal origin
- Quality of packaged foods
- Safety of packaged foods
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